SOUPS

 

Snug Harbor-Pleasant Valley Sherry French Onion Gratinée

5

 

Chef’s Soup Du Jour

4

 

 

APPETIZERS

 

Crab Louis with Green Goddess Dressing

9

 

Traditional Shrimp Cocktail

12

 

Snug Harbor Crabcake with Remoulade Sauce

10

 

Fried Calamari with Pepperoncini & Lemon

9

 

Roasted Head of Garlic with Black Olives,

Roasted Red Peppers & Grilled bread

8

 

 

 

SALADS

 

Classic Caesar Salad

With House-Made Croutons & Shaved Parmesan

5

 

Mixed Green Salad with House Vinaigrette

4

 

Boston Bibb with Cherry Tomatoes, Red Onions

& Creamy Bleu Cheese Dressing

5

 

 

ENTRÉES

 

Salmon Fillet with French Green Lentils & Bacon

22

 

Shrimp with Asparagus & Wild Mushroom Risotto

& a White Truffle Vinaigrette

26

 

Grilled Swordfish Steak with a Fricassee of Spring Vegetables

and a Warm Basil Broth

25

 

Tenderloin of Beef with Creamed Spinach

& a Potato-Portobello Mushroom Gratin

27

 

Parmesan & Herb Crusted Chicken Cutlet with

an Arugula & Sundried Tomato Salad

20

 

Osso Buco Bianco with Lemon & Green Olives over Egg Noodles

24

 

Rack of Lamb Minestrone Style

27

 

Steak Frites

27

 

 

 

 

 

 

Executive Chef

Jay Cohen